String beans are very productive and there are so many varieties to explore. Preserve the harvest bounty by pressure canning green beans for food storage.
Wash your jars and lids in warm, soapy water and rinse thoroughly. Place jar rack into pressure canner, set jars in the canner, add water to the jars and fill canner to around 3-inches. Cover and and boil jars for 10 minutes to sterilize.
Add lids to a small pot over low heat to soften the seal. Keep jars and lids warm until ready to use.
Fill your large pot with fresh, clean water and bring to a boil. Keep warm until you are ready to use.
Spread a kitchen towel on your counter. Use your jar lifter to remove warm jars from the canner, tilt to drain the water back into the canner, and line up the jars on kitchen towel.
Use the canning funnel and raw pack the prepared string beans into the jars. Try to pack them in tightly while leaving a 1-inch headspace. If you are using canning salt, add 1/2 tsp per pint jar.
Ladle boiling water over string beans and fill the jar maintaining the 1-inch headspace. Remove air bubbles with the bubble popper and wipe rim.
Use your magnetic lid lifter to lift lids out of the warm water, center lid on jar, and screw on band until it is fingertip tight.
Close the pressure canner and secure the lid. Leave the vent open, adjust the heat to medium-high, and bring the canner to a boil. Allow the pressure canner to vent for 10 minutes, then place weight on the vent.
Allow the pressure to reach 10 pounds and process pints for 20 minutes at altitudes of less than 1,000 ft. Follow the directions for your pressure canner and adjust processing time for your altitude if necessary.